dearJulius.com

$type=carousel$sn=0$cols=4$va=0$count=12$show=home

$hide=home

Traditional Polish Easter Babka (Babka Wielkanocna) Recipe


BY BARBARA ROLEK
The SPRUCE

This Polish Easter babka recipe celebrates the return of the egg to the diet after the strictures of the Lenten fast. A mere 15 egg yolks are featured in this traditional recipe! For a lower-cholesterol, one-rise recipe, try this easy babka.

Babka is an indispensable component of a Polish Easter feast and is featured in other cuisines, including Ukrainian where it takes a tall shape similar to a Russian kulich. Here are more Eastern European babka recipes.
[post_ads_2]

Bread is an indispensable part of holiday meals and ceremonial rites in every culture as you can see from these Easter bread recipes across Eastern Europe and these Easter Bread recipes around the world.

If you're wondering what to do with the 15 egg whites leftover from this recipe, try freezing the egg whites or using them in this meringue torte recipe.


What You'll Need

1 cup milk
3 1/3 cups all-purpose flour
2 packages active dry yeast
1/4 cup lukewarm water
2/3 cup sugar
2 teaspoons salt
15 large room-temperature egg yolks
1 teaspoon vanilla
1/4 teaspoon almond extract (optional)
1/2 cup melted butter
3/4 cup candied citrus rind (optional)
1/2 cup chopped almonds (optional)
1/3 cup light or dark raisins


How to Make It

  1. Scald milk and pour into a large bowl or stand mixer bowl fitted with the paddle attachment. Add 3/4 cup of the flour, mixing well. Cool.
  2. Dissolve yeast in lukewarm water and let stand 5 minutes. Add 1 tablespoon of the sugar and let stand 5 minutes. Add to cooled milk mixture, combining well. Cover and let rise until doubled.
  3. [post_ads]In a separate large bowl, combine salt and egg yolks and beat until thick and lemon-colored, about 5 minutes. Add remaining sugar and extracts, mixing well. Combine egg mixture with risen yeast-milk mixture, beating thoroughly.
  4. Add remaining flour and, using a wooden spoon, beat vigorously for 10 minutes or 7 minutes by machine with the paddle attachment. Add butter and continue to beat an additional 7 to 10 minutes.
  5. Beat in candied rind, almonds, and raisins. Dough will be sticky. Resist the temptation to add more flour. See the note below.
  6. Scrape down sides, cover with greased plastic wrap and let rise until doubled in the same bowl. Punch down dough and let rise again until doubled.
  7. Generously coat a 12-inch fluted babka pan or tube pan, or Turk's head mold (turban mold) with cooking spray. Punch down dough and, using slightly dampened hands, transfer to prepared pan. Cover and let rise 1 hour or until dough fills the pan. Heat oven to 350 F.
  8. Bake about 50 minutes or until instant-read thermometer registers 190 F or toothpick comes out clean.
  9. Cool in pan 10 minutes and invert onto rack to cool completely. Leave plain or dust with confectioners' sugar, or drizzle with a flat icing if desired although that is not traditional.

[post_ads_2]

Note: Don't add more flour. That's what keeps this cross between a cake and a bread light. Use slightly dampened hands to deal with the sticky dough when transferring it from the bowl to the pans, etc. It will never become "unsticky." 

COMMENTS





Note: If you think this story need more information or correction, feel free to comment below your opinion and reaction.
Like & Follow to Stay Updated ...

|Featured Content_$type=three$c=3$l=0$m=0$s=hide$rm=0

Name

4th of July,7,Accessories,24,Anniversary Cake,11,Baby Shower Cake,29,Banana Cakes,3,Birthday Cake,109,Blueberry Cake,12,Bread,13,Brownie,8,Bundt Cake,34,Butter Cake,54,Cake Decorating,114,Caramel Cake,6,Carrot Cake,23,Ceremonial Cake,9,Cheesecakes,265,Chiffon Cake,5,Chocolate,1,Chocolate Cake,408,Christmas Cake,37,Coconut Cake,22,Coffee Cake,16,Cookies,11,Cupcake,325,Doughnuts,5,Easter,1,Father's Day Cake,4,Featured,5,Features,63,Fruitcake,71,Graduation Cake,2,Halloween Cake,14,Ice cream Cake,21,Layer Cake,99,Lemon Cake,23,Mango Cake,3,Marshmallow,4,Mousse,2,Muffins,9,Mug Cake,14,Pancake,19,Panna Cotta,3,Pastry,7,Pie,28,Plum Cake,1,Poke Cake,10,Pound Cake,57,Protein Bars,1,Pudding,9,Pumpkin Cake,49,Recipe,1090,Sheet Cake,20,Special Cake,592,Sponge Cake,15,Strawberry Cake,23,Tarts,12,Thanksgiving Cake,11,Traditional Cake,4,Valentine's Day Cake,11,Vanilla Cake,19,Waffles,4,Wedding Cake,549,
ltr
item
Cake Magazine: Traditional Polish Easter Babka (Babka Wielkanocna) Recipe
Traditional Polish Easter Babka (Babka Wielkanocna) Recipe
https://4.bp.blogspot.com/-1ZGQ5BwraOU/WMbReb07kpI/AAAAAAAAzuw/TKC2-xVXKZIS7cXktQJcWpENQWCnN2PrACLcB/s1600/dear.jpg
https://4.bp.blogspot.com/-1ZGQ5BwraOU/WMbReb07kpI/AAAAAAAAzuw/TKC2-xVXKZIS7cXktQJcWpENQWCnN2PrACLcB/s72-c/dear.jpg
Cake Magazine
https://cake.dearjulius.com/2017/03/traditional-polish-easter-babka-babka.html
https://cake.dearjulius.com/
https://cake.dearjulius.com/
https://cake.dearjulius.com/2017/03/traditional-polish-easter-babka-babka.html
true
5777251755995970718
UTF-8
Loaded All Posts Not found any posts VIEW ALL Read More Reply Cancel reply Delete By Home PAGES POSTS View All RECOMMENDED FOR YOU LABEL ARCHIVE SEARCH ALL POSTS Not found any post match with your request Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS PREMIUM CONTENT IS LOCKED STEP 1: Share. STEP 2: Click the link you shared to unlock Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy